Widely used in the food industry as a flavor additive, particularly in meat, roasted nut, and coffee products due to its nutty, roasted aroma. It contributes to the characteristic flavor in fermented foods and is also found in some tobacco products. In pharmaceutical research, it has drawn attention for potential neuroprotective and cardiovascular benefits, often studied for improving blood circulation and reducing ischemic damage. Additionally, it serves as a key intermediate in synthesizing more complex organic molecules in chemical manufacturing.